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Features: Ensure Food Safety Through Pre-employment Screening

Ensuring safe food is an important public health priority for our nation. For years, regulatory and industry food safety programs have focused on reducing the incidence of foodborne illness. Despite these efforts, however, the 1996 report, “Reinventing Food Regulations: National Performance Review,” concluded that foodborne illness caused by harmful bacteria and other pathogenic microorganisms in meat, poultry, seafood, dairy products, and a host of other foods is a significant public health...

Departments: Regain a Competitive Edge with Smarter Hygiene

Food processors and food retail establishments can invest in low-cost employee hygiene technology and deal more aggressively with hygiene solutions such as handwashing, clean hair, clean uniforms, produce sanitizing, proper footwear and effective glove use.

Features: Validating Microbiology

The H2N2 virus of the late 1950s was fully transmissible among humans. It circulated in humans and caused annual epidemics until 1968, when it vanished after the emergence of influenza A/H3N2 viruses that caused the next pandemic.

Features: Desperate Defense

Sumeyya Mamuk loves animals and cared for many a stray puppy or kitten in the Yalim Erez neighborhood of Van, Turkey.

Departments: Do You Know Your Danger Zones?

The “temperature danger zone” is known throughout the food service industry as 41° to 135° F. Did you also know there are danger zones throughout your establishment? Danger zones exist throughout any foodservice establishment where foodborne illness can occur at any moment of any day. Following proper procedures and using the right food safety products, however, protects customers and employees from these potential problems.

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June/July 2014

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